One of the most prestigious and majestic sites in all of Alsace, with a particularly complex amalgam of soils, this is an incredibly complete wine that will delight one and all. Take my word for it and go deep. Tech stats: 8.2 g/l residual sugar, 6.7 g/l acidity, 13.47 % alcohol. 250 cases made, from 15-50 year old vines. Food pairings: fish carpaccio and tartare; grilled or steamed fish, grilled lobster or langoustines.
“Schoenenbourg is a relatively large Grand Cru vineyard (53 hectares) and has a very complicated terroir. The base is marl with gypsum stones called Keuper and Vosges sandstone plus fine layers of Muschelkalk (seashells), with a sub-soil rich in minerals. It faces due south at Riquewihr and south-east closer to Zellenberg. Riesling here is the ideal wine variety for great dry wines as well as superb Vendanges Tardives and Sélection de Grains Nobles. The dry Rieslings tend to be rather austere in their youth but later they can become superb.” – Bott-Geyl website
“”Bright straw. Rich tropical fruit, lime, chamomile and balsamic nuances on the nose and in the mouth. Suave and very long, showing a bright seamless quality and a hint of tannin typical of this great grand cru. The Schoenenbourg has always had a reputation for massive, ageworthy Rieslings, but Bott is trying to make a more graceful style by harvesting a little bit earlier than usual. He owns four parcels in different areas of the grand cru–for example, one borders the Kronenbourg, while another is right above the gypsum quarry (in my view, the single best area within the whole Schoenenbourg site).” 93 points Ian D’Agata
“From the central part of the prestigious cru (between Riquewihr and Zellenberg) the 2013 Riesling Grand Cru Schoenenbourg offers a deep, precise and flinty nose of crushed stones but is – as often from this Keuper soil – a little bit reductive in its youth. Full-bodied, clear and piquant on the palate, with white fruit flavors, this is a very elegant appearance of power and intensity. This firmly structured wine has a long and salty, also flinty finish and a great aging potential. Still on its way.” 93 points Stephan Reinhard